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Salt and Pepper Gambas (Spanish-Style Shrimp)

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“A multicoloured array of peppercorns and chillies ground together adds fire to these deep-fried Spanish shrimp scented with ginger and garlic.”

Ingredients Nutrition

  • 453.59 g raw jumbo shrimp, peeled and intestinal threads removed
  • vegetable oil, for deep-frying
  • 1 bunch scallion, cut into 1 1/2in pieces
  • 6 garlic cloves, thinly sliced
  • 1 inch piece fresh gingerroot, peeled and finely shredded
  • 18.90 g sea salt, plus extra for soaking
  • 18.90 g ground mixed peppercorns, and
  • chile, such as black pepper, green pepper, chilli powder, cayenne pepper and szechuan pepper
  • 1 bunch fresh cilantro, chopped


  1. Soak the shrimp in a large bowl of salty cold water for 20 minutes. Rinse thoroughly and pat the prawns dry with paper towels.
  2. Heat a generous quantity of vegetable oil in a deep-fryer to 350F then fry the shrimp for just 20 seconds, working in batches if necessary. Drain on paper towels.
  3. Lightly coat a wok with some oil and stir-fry the scallions, garlic and ginger.
  4. Add the deep-fried shrimp and the salt and pepper. Stir-fry for 20 seconds and serve hot with chopped cilantro sprinkled on top.

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